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Purple Peruvian potato soup!

A delicious, different one purple soup, which is worth trying!

Running time: 20'

Cooking time: 50'

Servings: 8-10

Degree of difficulty: 1

Components:

  • 1 dry onion
  • 1 sc. garlic
  • 2-3 tbsp. olive oil
  • 1 kilo of purple Peruvian potatoes
  • half a kilo of red cabbage
  • 1 leek
  • 50 gr. Red wine
  • 2 sprigs rosemary (leaves only)
  • 2 tbsp honey
  • 1 tbsp Bukovo
  • juice and zest of 1 lemon
  • 1.5 liters of water
  • salt
  • pepper
  • 1 cube of vegetables
  • 300 gr. coconut milk

For serving:

  • homemade croutons
  • caramelized bacon
  • fresh thyme, chopped
  • coconut milk

Execution Method

  • We chop onion, garlic and sauté them in a pan pot with 2-3 tbsp. olive oil, over medium heat, for 2-3 minutes.
  • Clean and cut the potatoes, cabbage and leek into small pieces.
  • Deglaze with wine, and add the vegetables to the pot.
  • Mix with a wooden spoon for 3-4 minutes, then add the rosemary, honey, bukovo, lemon juice and zest, water, salt, pepper, cubed vegetables, and cover with the lid the pot.
  • Boil for 40-50 minutes until the potatoes are soft and remove from the heat.
  • Pour the coconut milk, and beat in the saucepan with the bimmer until it is homogenized and our soup becomes velvety. If we don't have a bimmer, we pass the soup through the blender until we have a smooth texture.
  • We serve with homemade croutons, caramelized bacon, fresh chopped thyme and a little coconut milk.

 

 

The recipe is by Akis Petretzikis!

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